Ingredients
2 onions, chopped
3 cloves garlic, minced
3 tbsp butter
2 lt vegetable stock, gluten free
3 large carrots, peeled & chopped
1 leek, bulb only, chopped
3 spring onions, chopped
1½ habanero peppers, seeded & chopped
800 g fresh spinach
1 bunch watercress, trimmed & chopped
1 tbsp SIDS SALT & PEPPER to taste
EV olive oil
SIDS RASPBERRY VINEGAR
Directions
Cook onion and garlic in butter over medium high heat until onion is translucent, about 5 minutes. Add stock, carrots, leeks, spring onions, habanero peppers, spinach and watercress. Bring to a low boil and cook for 30 minutes, until carrots are soft. Remove from heat to cool for 30 minutes. Season with SIDS SALT & PEPPER. Purée in a blender or food processor, adding oil if required, until smooth.
Return to the pot and simmer on low heat for 15 minutes before serving.
Serve with a drizzle of SIDS RASPBERRY VINEGAR, if desired.